Rietberger Lye Hearts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 16 mins |
| Total Time | 1 hr 16 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wheat flour, T 550
- 20 g yeast
- 15 g bakin malt, liquid
- 15 g butter, liquid
- 13 g salt
- 6 g bakin malt
- 275 g water, warm
- Soda lye, 4%
- Sea salt, coarse
- sesame
Print Recipe
Pin Recipe Instructions
- Knead all ingredients together for 5 minutes. Then rest the dough for 10 minutes at 35 ° C.
- After resting, knead the dough again vigorously by hand and cut off 20 pieces of 40 g each.
- Wrap the remaining dough in foil and set aside.
- Now round out the dough pieces and roll them to a point, making sure that they are the same length.
- Place the pointed pieces of dough together in a heart shape on a baking sheet lined with baking paper, cover with foil and put aside for 10 minutes at 35 ° C to cook.
- Take the remaining dough out of the foil, roll it out to about 2mm thick and cut out 10 stars with a small star cutter.
- After the dough is cooked, coat the dough hearts with caustic soda and sprinkle with coarse salt.
- Dip the dough stars in water, roll one side in sesame seeds and place on the leached dough hearts close to the interface and press lightly.
- The hearts are then pushed into the preheated oven at 220 ° C, without steam, in about 16 minutes with lower and upper heat and baked.
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